Orzo deli salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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- ½ small red onionfinely sliced
- 2 tbsp red wine vinegar
- a pinch caster sugar
- 100g (or other small pasta shapes) orzo
- 2 tbsp olive oil
- 2 roasted red pepperschopped
- 12 kalamata oliveshalved and pitted
- ½ small jar artichoke heartsdrained and cut into wedges
- 6 SunBlush tomatoeschopped
- a large handful basilshredded
Nutrition: per serving
- kcal279low
- fat16.1g
- saturates2.4g
- carbs21.7g
- sugars4.2g
- fibre6.1g
- protein8.8g
- salt2.8g
Method
step 1
Toss the onion with the vinegar and sugar, and leave to sit while you cook the pasta. Cook the orzo following pack instructions, then drain really well.
step 2
Add the olive oil and some seasoning to the onion, then tip in the orzo and all the veg, and toss. Add the basil and toss again.
